Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Chicken stir-fry with eggplant and basil
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00610
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: This colorful main dish requires a fair amount of chopping, but the cooking takes only minutes. Wait to cut up the eggplant until just before cooking to prevent discoloration.
Serves 4
Ingredients
- 1/4 cup coarsely chopped fresh basil
- 2 tablespoons chopped fresh mint
- 3/4 cup low-sodium chicken stock or broth
- 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
- 2 cloves garlic
- 1 tablespoon peeled and chopped fresh ginger
- 2 tablespoons extra-virgin olive oil
- 1 small eggplant, with peel, diced (about 4 cups)
- 1 yellow onion, coarsely chopped (about 1/2 cup)
- 1 red bell pepper, seeded and cut into julienne
- 1 yellow bell pepper, seeded and cut into julienne
- 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
- 2 tablespoons low-sodium soy sauce
Directions
In a blender or food processor, combine the basil, mint, 1/4 cup of the stock, the chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.
In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.
Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.
Nutritional analysis per serving
| Serving size: About 2 cups | |||
| Calories | 257 | Sodium | 406 mg |
| Total fat | 9 g | Total carbohydrate | 14 g |
| Saturated fat | 1 g | Dietary fiber | 5 g |
| Monounsaturated fat | 5 g | Protein | 30 g |
| Cholesterol | 67 mg | ||
Find Mayo Clinic on